The Rural Voice, 1998-07, Page 38RURAL LIVING
Pasta salads cool addition to summer meals
Selected by Bonnie Gropp
Summer and sunshine beckon.
Backyard barbecues, picnics and
patio parties provide an opportunity
to enjoy the outdoors and good
food.
But spending summer in the
kitchen isn't an option. Tasty pasta
salads can be a refreshing meal on
a hot, humid day, or a colourful,
flavourful side dish to accompany
grilled meats and fish .
SUMMER PASTA SALAD WITH
ORANGE MUSTARD DRESSING
Salad:
2 cups (500 mL) penne
1 1/2 cups (375 mL) cantaloupe
chunks
3/4 cup (175 mL) sliced radishes
3/4 cup (175 mL) sliced celery
2 kiwi fruit, peeled, halved
lengthwise and sliced
Dressing:
1/3 cup (75 mL) vegetable oil
1 tsp (5 mL) grated orange rind
1/4 cup (50 mL) orange juice
2 tbsp (25 mL) mayonnaise
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) salt
Cook penne according to package
directions. Drain and chill under cold
running water. Drain well.
In large bowl, combine penne,
cantaloupe, radishes and celery.
In small bowl, whisk together all
dressing ingredients. Pour over salad
and toss well. Cover and chill several
hours or overnight, stirring
occasionally.
Toss in kiwi just before serving.
GREEK PASTA SALAD WITH
MINT DRESSING
Salad:
2 cups (500 ml) macaroni or rotini
pasta
2 cups (500 mL) coarsely -chopped
cucumber
3 medium tomatoes, chopped
2 green onions, sliced
1 cup (250 mL) sliced celery
1/2 cup (125 mL) pined ripe
olives, sliced
34 THE RURAL VOICE
Refreshing pasta salad is a hot item for a cool summer meal! A medley of fruits
and vegetables makes this salad intriguing.
Dressing:
1/3 cup (75 mL) olive oil
2 tbsp (25 mL) red wine vinegar
2 tbsp (25 mL) mayonnaise
2 tbsp (25 mL) chopped fresh mint
(or 2 tsp/10 mL dried mint,
crumbled)
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) salt
Cook macaroni according to
package directions. Drain and rinse
under cold running water. Drain well.
Combine with remaining salad
ingredients in large bowl.
Whisk together all dressing
ingredients. Toss with salad.
Cover and chill for several hours
or overnight, stirring occasionally.
WARM FLANK STEAK AND
ROTINI SALAD
Marinate the steak and prepare the
dressing ahead. Then broil or
barbecue the steak while the pasta
cooks and dinner is ready in minutes.
Marinade:
1/4 cup (50 mL) balsamic or red
wine vinegar
1 tsp (5 mL) Dijon mustard
1 clove garlic, minced
1/2 tsp (2 mL) grated orange rind
1/4 tsp (1 mL) crushed red pepper
1 Ib (500 g) flank steak
Dressing:
1/3 cup (75 mL) vegetable oil
2 tbsp (25 mL) orange juice
1 tbsp (15 mL) balsamic or red
wine vinegar
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) worcestershire sauce
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) dried thyme
Salad:
4 cups (1 L) rotini pasta
1 medium green pepper, slivered
1 medium red pepper, slivered
In non-metallic shallow dish,
combine all marinade ingredients.
Add flank steak. Cover and chill
several hours or overnight, turning
occasionally.
In jar with tight -fitting lid,
combine all dressing ingredients.
Cover and shake well. Chill.
Broil or barbecue steak, about 12
minutes for medium doneness.
Cook rotini according to package
directions. Drain. Toss with peppers
and dressing.
Thinly slice steak, add to salad.
Serve immediately or chill and
serve cold.